| Autor: |
Rai Naveed Arshad, Zulkurnain Abdul-Malek, Ume Roobab, Muhammad Modassar Ali Nawaz Ranjha, Anet Režek Jambrak, Muhammad Imran Qureshi, Nohman Khan, Jose Manuel Lorenzo, Rana Muhammad Aadil |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 16, Iss , Pp 100516- (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2022.100516 |
| Popis: |
A circular economy promotes a world-friendly style of economic development, and the main aim is a closed-loop cycle of “resource-production-consumption-regeneration” economic activities. A circular economy can assist in implementing sustainable development in the food industry. During conventional food processing, the thermal effects degrade the food residues and make their wastes. Nonthermal processing has emerged as a promising, safe, and effective technique for extracting bioactive compounds from food residues. Nonthermal processing help in implementing a circular economy and meeting the United Nations approved Sustainable Development Goals (SDGs). Collaboration between food producers and the food chain may make the food industry more circular. This article motivates adopting nonthermal technologies to conserve natural resources, food safety, and energy in different food processing phases to meet SDGs. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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